Duck Egg with Roasted Red Cabbage

It has been one of those weeks. You know what I mean. When work is so busy you don’t even get up from the desk for nine hours, then you come home and just collapse. When you go to the store and buy all sorts of beautiful local produce for your dark days meal, and can’t find the time to cook it. That’s the kind of week I’ve had. This simple meal took me three days to pull together.

I am not joking.

Local red cabbage, Chipotle seasoning, salt, and olive oil.

On Tuesday, I sliced the cabbage, but never got around to roasting it. Wednesday night, I roasted it…but late (I was stuck in traffic and didn’t make it home in time for dinner before a doctor’s appointment). Finally tonight I got home to cook up my duck egg to put on top of my cabbage. I topped it off with roasted oyster mushrooms…the two that I didn’t burn to a little crisp last night.

All in all, not one of my more exciting or successful dark days meals. But it really did taste good!

A simple duck egg omelet...egg, salt, and butter

So, dark days meal 12: duck egg omelet with roasted red cabbage. The duck egg was local, leftover from when I made my crustless duck egg quiche. The cabbage I got at the Maple Avenue Market. I seasoned it with Bigg Riggs Chipotle seasoning, salt, pepper, and organic olive oil. To make the cabbage, I sliced it, put it in a baggie, added the seasonings and shook real well. I then roasted at 425 for 20 minutes (perfect for the cabbage, a disaster for the oyster mushrooms). For the egg, I heated some Trickling Springs butter over medium high heat, whipped the duck egg, added it to the pan and let it cook. Easy. The tomatoes I pulled out of their box.

And now I’m relaxing on the couch watching an old episode of Charmed and contemplating buying a new dehydrator. Life is good.